Recipe Manuscript

To Make The Kings Cakes

Name: To Make The Kings Cakes
Prep time: PTPT30M
Cook time: PTPT25M
Yield: 12
Cuisine: European
Ingredients: 450g fine white wheat flour; 225g caster sugar; 225g unsalted butter (washed in rose water; if rose water is unavailable, substitute a few drops of rose water extract mixed into the butter or omit); 675g currants (can substitute with small raisins if currants unavailable); 17 egg yolks; 2 egg whites; 120ml double (heavy) cream; 90ml sack (dry sherry or similar fortified white wine as substitute); 1/4 teaspoon ground mace

1738

From the treasured pages of Cookery book of Ann Goodenough

Written by Ann Goodenough

Culinary Enlightenment (1700 - 1800)European Intermediate Dessert Snack

Original Recipe • 1738

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Make The Kings Cakes

"Take one pound of Fine Flower halfe a pound of Suger very finely beaten halfe a pound of butterr washed in Rose water one pound and a halfe of Currants washed and very well dryed the yolkes of Seaventeen Eggs and two whites beaten well with eight Spoonfulls of the thickest creame and Six Spoonfulls of Sacke mince a litle mace and Throw among the Flower and rub the butterr well in the Flower warme the Currants and put them and the Suger in and mingle them well togather then power in the eggs creame and Sacke and Stir all well togather with a Spoon then Flower your hands and make it into a dozen of cakes and Lay them upon flowered papers and not pricked them but Flatt them a little and Sett them to Bake in an oven almost as hot as for manchet open the Oven to make them rise and when they are coulerd enough to take them down then lye and lett them Stand to Coole: These Cakes will keepe a quarter of a yeare"

Note on the Original Text

This recipe, like most from its era, is written in plain, direct prose for an experienced cook who is expected to know baking fundamentals. The text features archaic spellings (e.g., 'Flower' for flour, 'Suger' for sugar, 'Sacke' for sack) and lacks precise timings or temperatures. Instead, it references common knowledge—such as how hot an oven for manchet bread should be. Measuring spoons and scales would be less standardized than today. The method prioritizes tactile engagement—rubbing, warming, mixing by hand—typical for the period, and instructions reflect an expectation of intuition, familiarity, and adaptability in the kitchen.

Modern Kitchen Interpretation

Recipe's Origin

Cookery book of Ann Goodenough - Click to view recipe in book

Title

Cookery book of Ann Goodenough (1738)

You can also click the book image above to peruse the original tome

Writer

Ann Goodenough

Era

1738

Publisher

Unknown

Background

A delightful journey into the kitchens of early 18th-century England, this collection captures the flair and flavors of its time with recipes crafted by the inventive Ann Goodenough. Expect a charming medley of hearty roasts, comforting pies, and time-honored confections, perfect for those wishing to dine as they did in Georgian days.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe for Kings Cakes originates from the manuscripts attributed to Ann Goodenough, dating to roughly 1700 to 1775, a period of rich culinary creativity in England. At this time, cakes and breads were central to festal and everyday life, and the use of luxury ingredients—currants, sugar, eggs, rose water, and sack—signified celebration and wealth. Such cakes would have been enjoyed on high days and holidays, perhaps even marking Twelfth Night festivities. The recipe showcases both the availability of imported goods and the growing domestic appreciation for spiced, sweet baked treats.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Back in the early 18th century, Kings Cakes would have been made in large wooden bowls for mixing, with wooden or horn spoons to stir the heavy batter. Ingredients would be measured by weight using balance scales. The dough was shaped by hand, with the aid of a little flour to stop sticking, and baked directly on sheets of paper dusted with flour set on metal baking sheets or stone tiles. The cakes were baked in a wood-fired or coal-fired oven, and careful attention would be paid to oven temperature, adjusting vents or briefly opening the door to regulate heat and encourage rising.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

30 mins

Cook Time

25 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

1 lb (4 cups) fine white wheat flour
1 cup (8 oz) caster sugar
8 oz (2 sticks) unsalted butter (washed in rose water; if rose water is unavailable, substitute a few drops of rose water extract mixed into the butter or omit)
1½ lbs (4 cups) currants (can substitute with small raisins if currants unavailable)
17 egg yolks
2 egg whites
1/2 cup (4 fl oz) double (heavy) cream
6 tablespoons (3 fl oz) sack (dry sherry or similar fortified white wine as substitute)
1/4 teaspoon ground mace

Instructions

To make these sumptuous Kings Cakes in your modern kitchen, start by measuring out 1 lb (4 cups) of fine white wheat flour and 1 cup (8 oz) of caster sugar.
Take 8 oz (2 sticks) of unsalted butter and wash or briefly soak it in a few tablespoons of rose water for a subtle floral aroma, then pat it dry.
Prepare 1½ lbs (4 cups) of currants, washing and thoroughly drying them.
In a large mixing bowl, combine your flour, a good pinch (about 1/4 teaspoon) of ground mace, and rub in the scented butter by hand until the mixture resembles coarse breadcrumbs.
Warm your currants briefly in a low oven or microwave, and add them along with the sugar into the flour-butter mixture, stirring well.
Whisk together 17 egg yolks and 2 egg whites with 1/2 cup (4 fl oz) of double (heavy) cream and 6 tablespoons (3 fl oz) of sack (a fortified white wine, such as a dry sherry).
Pour the egg-cream mixture into the dry ingredients and mix with a large spoon until a soft, dense dough forms.
Lightly flour your hands and shape the mixture into 12 small, thick, round cakes.
Place them onto baking trays lined with baking paper dusted with flour, flattening them slightly; do not prick them.
Bake in a preheated oven at 350°F (or as hot as for rich, yeasty bread) for 20–30 minutes, until golden.
Allow to cool on trays.
These cakes will keep well, wrapped, for several weeks.

Estimated Calories

380 per serving

Cooking Estimates

It usually takes about 25 minutes to bake these cakes and around 30 minutes to prepare the ingredients and dough. Each rich, buttery cake is estimated to have about 380 calories, and the recipe makes 12 cakes in total.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.